Mongolian Beef
This Mongolian Beef recipe is a version of a popular takeout favorite and It's very simple to make at home!
Equipment
- large frying pan
- sharp knife
Ingredients
Meat
- 1 1/2 pounds NY Strip Steak, sliced against the grain into thin 1/4-inch strips (Flank, Sirloin or pre-cut beef for stir fry). You can also use chicken, to make it vegan use tofu.
- 1/4 cup corn starch
- 1/4 cup water
- salt and pepper
Sauce
- 1/2 cup low sodium soy sauce
- 1/3-1/2 cup brown sugar adjust sugar to your individual liking
- 3/4 cup water
- 1 tablespoon fresh ginger, minced or 1 teaspoon ground ginger/dried
Additions
- 2 green onions sliced into 1-inch pieces
- 1/3 teaspoon sesame seeds for garnish
- Chilis or 1/4 teaspoon red pepper flakes optional, if you like it spicier add some
Instructions
- To make it easier for slicing the meat thin, first pat it dry with paper towel, then place the meat in the freezer for 20 minutes
- Remove from freezer and slice thin, about 1/4 thick
- Season sliced steak with a little salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
- Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and if you are using fresh ginger, add it as well. (If using ground ginger/dried add it in the. next step) Sauté for 1 minute. Add soy sauce, water and sugar, bring to a slow boil and simmer until the sugar is dissolved, about 2 minutes.
- Pour sauce back into your liquid measuring cup and set aside.
- Place skillet back over the heat and add remaining oil. Add steak in small batches and sear until evenly browned on both sides, 1 to 2 minutes per side.
- Add the sauce back into the skillet and stir together with beef. Simmer until the sauce thickens, 1 to 2 minutes.
- Toss in slice green onions and continue to cook for 1 minute or until sauce is thick enough to coat the back of a wooden spoon.
- Serve the Mongolian beef over steamed rice. Garnish with sesame seeds, if desired.
Tried this recipe?Let us know how it was!